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<RecipeList>
<Recipe recipeId="44279" locale="en">
<RecipeHeader>
<RecipeTitle>Key Lime Bars</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit="64-1&quot; bars {or 24-2&quot; bars}">64-1&quot; bars {or 24-2&quot; bars}</PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Key Lime Bars
Adapted {barely} from Cook&apos;s Illustrated, July 2006
I have listed the quantities for the lime zest &amp; lime juice according to what regular {Persian} limes would yield...as Key limes are not always available. If you can find Key limes, use the alternative measurements that I&apos;ve given.
For the Crust:</IngredientText>
<Ingredient id="-1" quantity="5.0" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="5.0" unit="ounces">5 ounces</IngredientQuantity>
<IngredientItem>animal crackers</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2194" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>packed dark brown sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1818" quantity="0.125" unit="teaspoon" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.125" unit="teaspoon">1/8 teaspoon</IngredientQuantity>
<IngredientItem>kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1759" quantity="0.5" unit="stick" comment="unsalted" defaultState="true" weightGram="113.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="stick">1/2 stick</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment>melted</IngredientComment>
</Ingredient>
<IngredientText>For the Filling:
2 ounces {softened} cream cheese
zest of 3 limes {or 1 tablespoon}</IngredientText>
<Ingredient id="1818" quantity="0.125" unit="teaspoon" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.125" unit="teaspoon">1/8 teaspoon</IngredientQuantity>
<IngredientItem>kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1 {14 ounce} can sweetened condensed milk</IngredientText>
<Ingredient id="2156" quantity="1.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="">1</IngredientQuantity>
<IngredientItem>egg yolk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>juice from 3 limes {or 1/2 cup}
1 cup toasted sweetened shredded coconut {as an optional garnish}
non-stick cooking spray

Preheat the oven to 350 degrees. Line a 9&quot; x 9&quot; baking pan with foil, leaving an overhang on all sides. Coat with non-stick cooking spray &amp; set aside.
For the Crust: Add the animal crackers to the bowl of a food processor &amp; pulse until finely ground. Add the brown sugar &amp; salt; process until combined. Drizzle the melted butter over the crumbs &amp; pulse until evenly moistened. Press the crumbs evenly into the bottom of the prepared baking pan. Bake for about 18 minutes, or until the crust is golden brown. Transfer to a wire rack to cool completely, leaving the oven on.
For the Filling: Add the cream cheese, lime zest &amp; salt to a mixing bowl. Stir until softened and smooth. Whisk in the sweetened condensed milk until no lumps of cream cheese remain. Whisk in the egg yolk. Add the lime juice; whisk until incorporated &amp; the mixture has thickened.
Pour the filling over the cooled crust &amp; use a spatula to spread it out evenly. Bake for 15-20 minutes, or until the filling is set. When done, the edges will puff up slightly &amp; pull away from the edges of the pan. Transfer to a wire rack to cool.
Use the foil overhang to remove the bars from the pan. Cut into 1&quot; squares using a sharp knife. It&apos;s helpful to run the knife under hot water &amp; wipe it clean between slices. Sprinkle the bars with shredded coconut before serving, if desired.
To Make Ahead: The bars can be stored, refrigerated for up to 2 days. Let them sit at room temperature for 15 minutes before serving.
Click here for the printable recipe.
</RecipeText>
</Recipe>
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